Bars - Chocolate Chip Pumpkin (Grain-free, Dairy-free)

All Recipes
Desserts Breakfast

Prep Time

5 min

Prep Notes


They’re flourless, oil-free, and sweetened with medjool dates and banana, how cool is that?  I still find myself in awe of how quick and easy it is to make delicious, healthy treats from a handful of real food ingredients.


These chocolate chip pumpkin bars are naturally gluten-free, dairy-free, grain-free, and paleo. Vegans, omit the egg and use one full banana, rather than just a half as the recipe calls for below – it’s super moist and delicious!

Cooking Time

20-35 min

Yields

16

Ingredients


              ¾ cup of unsalted cashew butter - or use another nut butter of your choosing

•             9 large,soft medjool dates* - I have subbed with raisin paste successfully

•             2 tsp vanilla extract

•             1.5 tsp pumpkin pie spice

•             1.5 tsp cinnamon

•             1 tsp baking soda

•             ¼ tsp salt

•             ½ spotted banana

•             1 egg**

•             ½ cup pumpkin puree

•             Heaping ⅓ cup chocolate chips***


Directions


  1. Preheat oven to 375.
  2. Combine all ingredients, except for the chocolate chips, in a food processor.
  3. Process for about 30 – 60 seconds until the batter is just mixed together and then wipe down the sides.
  4. Process again until the batter is smooth.
  5. Once combined well, add in the heaping ⅓ cup of chocolate chips and stir.
  6. Pour into a parchment paper-lined**** 8x8 glass baking pan. Smooth into an even layer.
  7. Bake for 30 - 35 minutes*****, or until slightly browned on top and a fork comes out clean.
  8. Let cool for 20 – 25 minutes.

Notes


*Make sure to use large, soft, plump, moist medjool dates or the batter won’t come together as well or be as sweet. 

** Vegan? Leave out the egg and use 1 full banana, rather than just a half. The bars will not turn out as fluffy, but they’ll still taste delicious!

***Not into chocolate chips? Try walnuts or pecans or stay tuned for my Pumpkin breakfast bars coming later this month.

****I line my baking pans with parchment paper so I don't have to use any spray, but do what works best for you.

*****I take them out at 30 minutes because my family likes them better as super moist, but if you like them best with a chewier edge, leave in for a few more minutes.


Also, these are just sweet enough, especially with the chocolate chips, to be considered dessert, but I also eat them for breakfast and snacks. Sweetening with medjool dates gives them a subtly-sweet taste, but doesn’t make them too rich, so they’re a versatile little bar. YUM. Enjoy!


Credit

madetoglow.com

http://madetoglow.com/2015/10/22/chocolate-chip-pumpkin-bars-grain-free-dairy-free/

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DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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